1Heat oven to 350º. Cut butter into Bisquick mix and 1/3 cup sugar in medium bowl, using pastry blender or crisscrossing 2 knives, until well mixed. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 16 to 18 minutes or until golden brown; remove from oven.
2Reduce oven temperature to 300º. Beat egg yolks and 1/4 cup sugar in small bowl with wire whisk until thick. Gradually stir in whipping cream and brandy until blended. Pour over baked layer. Bake 40 to 50 minutes or until custard is set and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3For serving pieces, cut into 4 rows by 3 rows. Place on dessert plates. Heat 1/3 cup sugar in heavy 1-quart saucepan over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Quickly drizzle hot caramel evenly over each serving. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) Store dessert covered in refrigerator.